Potato-Bacon Torte

It is unlikely that I will ever utter a bad word about a dish that combines potatoes, bacon, cream, and buttery pie crust, and this torte is no exception. The only bad thing, really, is that it’s so fabulous you’ll be in danger of eating the entire thing by yourself. Multiple layers of thinly sliced potatoes and crispy bacon are given a healthy drink of thick cream, and encased in one of the flakiest pie crusts I have ever eaten. You tell me if you can think of anything not fantastic about that combination. I love the rustic nature of this dish – it’s simple yet hearty and satisfying; a meal that not only fills your stomach but also warms your soul. Some dishes just have that indescribable element, and this is one of them.

This recipe comes from the winner of The Next Food Network Star, Melissa d’Arabian, and was featured on the first episode of her new show, Ten Dollar Dinners. Since I had done a recap of some of the winning dishes from the show for my FoodBuzz 24,24,24 event, I thought it only fitting that I give the first recipe from the new show a shot too. I actually watched the episode and thought Melissa did a great job – I learned a few different tid bits (a splash of soy sauce in a vinaigrette can pump up the flavor!) – and I was obviously enthralled by this dish. It looked fabulous and I was thrilled that it tasted even better than it looked on the show! A definite must-try if there ever was one.

I would now like to shamelessly show off my new Le Creuset pie dish:

Isn’t she pretty? This is my second Le Creuset piece (I have a 7.25-quart dutch oven in the same color – Flame Red) and I can’t wait add more pieces! Thank you, Chief Culinary Consultant, for the best pie dish ever!

Directions:

1. To make the Pie Crust: Put the flour and salt in a food processor and pulse briefly to combine. Add the chilled butter and pulse 5 to 10 times until the mixture resembles looks like coarse crumbs. Add the water, 1 tablespoon at a time, pulsing briefly after each addition. Continue adding water until the dough just begins to gather in large clumps.

2. Divide the dough into 2 equal amounts, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove one of the disks and place on a floured surface. Using a rolling pin, roll the dough out to a 10-inch circle. Gently lift the dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

3. To make the torte: Preheat the oven to 375°F.

4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise, and then thinly slice into half moons. Working in circles, arrange the potato slices in the pie crust to cover the bottom. Season with salt and pepper, and crumble one piece of the bacon over the potatoes. Repeat the layers three more times. The pan should be nearly full. Top with the shredded cheese.

5. Whisk the dried thyme into the cream and slowly pour the cream around and over the entire pie, allowing it to seep down between the potato slices.

6. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet.

7. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before serving.

This looks really good, it’s making me hungry for some comfort food! Nothing hits the spot like potatoes and cheese!

Similarly, but not in torte form, Nigella Lawson has a recipe called “Back from the Bar Potatoes” that is a mixture of potatoes, cheese, egg, bacon, and peas that is also delicious! Also, for any vegetarians out there like me, I use Morning Star veggie bacon in a lot of recipes and if you cook it very well is a great substitute for real bacon! Even my non-veggie boyfriend loves when I cook with it! And much healthier (not that health is an issue when consuming a meal like this haha)

That looks amazing, and then I remind myself that I just got back from a weekend of eating crazy amounts of cheese so I really shouldn’t be making anything with potato and bacon anytime soon. Looks fantastic though. I just stumbled upon your blog through food buzz and I love your writing style.

This looks outrageously good. And so simple — just the comfort food goodies that make a bad day not-so-bad after a heaping forkful of potato n’ bacon! Thank you for sharing and taking such om-nommy photos!

I made this for Thanksgiving dinner and it was amazing! I thought it would be a disaster when my pie pan wouldn’t hold all the cream mixture and quite a bit of it bubbled out onto the baking sheet and oven floor. But it baked up beautifully and tasted delicious; everyone loved it! Thanks for sharing this recipe!